The Great Lent began about two weeks ago, which means that those who follow this tradition, abstain from eating meat at least on Friday of every week, or some even do it on Wednesdays as well.

If you are like me, and are used to having meat at least once or twice per day, preparing meatless meals a couple of times per week might create a challenge.  I used to really stress out about this during my early years of cooking, but after a while I built quite a long list of meatless meal choices, and could easily be a vegetarian, if I could only win my family over to that eating style.

I have been posting some of my  meatless recipes during this past year, so if you are searching for ideas, here are the links to these posts:

Palushky (Potato Dumplings)

Halushky (Pasta with cabbage)

Vegetarian Holubtsi (Cabbage Rolls)

Varenyky (Pierogies)

Homemade Pasta (in the lower section of the linked post)

Crepes

Tuna Melts

Veggie Burgers

Tomato Soup

Red Beet Soup

Sorrel Borsch

If you are interested in a rather quick meal, there is always Macaroni and Cheese (you can add in some steamed broccoli, or any other of your favorite vegetables), Tuna Fish Salad, Egg Salad, Shrimp Scampi, any other fish which may be fried or broiled, pasta with steamed veggies, pasta with tomato sauce, pizza, PBJ, etc.

With so many different choices, the few meatless days during the 40 days of lent, pass by so quickly, that before you know it, you are back to the old meat cooking routine.

Sometimes  I actually miss a meatless meal, so I whip one up for a change, just to add a new twist to my meal planning.

As always, please share your favorite meatless meal idea with all of us.

If you like tangy flavored soups, you will love Sorrel Borsch (Shchav).   My first experience with tasting this dish was in a Polish restaurant, while visiting my family in Poland.  My husband really liked the slightly tangy taste of this soup, so we have been preparing it during the sorrel growing season.  The main ingredient is sorrel, of course, a simple herb but not easily found in a grocery store, but rather in a specialty food shop, or a garden (your own or your friend’s).

You can find a ready made Shchav, in the Kosher section at your favorite grocery store, but it’s taste does not measure up to the fresh, home made version.  Once you make it at home, you will never want to buy it ready made.

Ingredients:

• 2 Tbs. unsalted butter
• 1 celery rib, chopped
• 1 medium onion, finely chopped
• 1/4 cup scallions, chopped
• 1 carrot, chopped
• 5 cups chicken stock or beef broth or vegetable broth
• 2 medium potatoes, peeled and diced
• 1 Tbs. fresh dill, chopped
• 1 Tbs. fresh parsley, chopped (Italian Parsley preferred)
• 2 cups sorrel leaves (3 cups if you like it quite tangy), chopped (tightly packed)
• 1 Tbs. all purpose flour
• 1/2 cup heavy cream
• 1Tbs. Maggie Seasoning
• Salt and black pepper, to taste
• 2 eggs, hard boiled (sliced, or chopped) for garnish
• Fresh dill (for garnish)

Directions:

1. Melt the butter in a large soup pot over medium heat.
2. Add the celery and onion, carrot, and sauté, stirring, until the onion is softened, about 7 minutes.
3. Add the scallions and sauté for another 5 minutes.
4. Add the stock to the soup pot and bring to a boil.
5. Add the potatoes, then reduce the heat to medium low and simmer, until the potatoes are tender (about 15-20 minutes).
6. Whisk the flour with the heavy cream, until smooth (not lumpy).
7. Add this mixture to the soup and bring to boil.
8. Add the chopped sorrel and cook until wilted, 3 minutes.
9. Add dill and chopped parsley, Maggie Seasoning, salt and pepper to taste.
10. Serve in soup bowls, and garnish with chopped, sliced, or wedged, eggs, and a pinch of chopped dill.

Serves 4

Tip: For a lighter version, you may use Half & Half cream, or milk, in place of the heavy cream.  And replace butter with Canola Oil, and omit the egg for garnish.  I like my borsch served with a chopped, hard boiled egg,  because it really complements the overall taste, and enriches its texture.